Lemon Orzo Pasta Salad with Chickpeas & Asparagus
Jun 15, 2026 by Hannah Sunderani
This Lemon Orzo Pasta Salad is made in 25-minutes! Made by cooking orzo and asparagus until al-dente, and tossing with chickpeas, vegan feta, spring onions and arugula. Drizzled with a bright and simple lemon dijon vinaigrette dressing.
This easy recipe comes together effortlessly for a delicious and wholesome dinner salad that everyone loves. The recipe is bright, and tangy. It’s the perfect summer salad to share for all types of eaters, vegan and non-vegans alike!
What I love most about this orzo salad is that it sticks with you; it really makes for a great stand-alone main dish! Or, I like to serve it alongside my oven-baked tofu skewers for an extra filling dish.
So, let me tell you exactly how to make my recipe so that you can enjoy it pronto!
Why You’ll Love My Recipe
This 25-minute lemon orzo pasta salad is a filling vegan dinner salad! Made with the addition of chickpeas and pine nuts, this recipe sticks with you for an orzo salad that’s wholesome and nourishing enough to be a main dish!
It was also made with summer in mind – using fresh asparagus, fresh herbs, and a bright and citrusy lemon dijon vinaigrette that’s light and delightful. The addition of fried sage to top really elevates this pasta to a restaurant-worthy dish.
I really think you’re going to love this summery vegan orzo pasta salad as much as I do!
Hannah xx
The Ingredients:
This recipe uses simple real-food ingredients, which is what I love about it. It’s easy to make and it comes together effortlessly! You don’t have to be a master chef to master this recipe. Here’s what you’ll need:
- Orzo: The base of this summery pasta salad. We cook the orzo on the stove-top until soft and pleasantly chewy! I also recipe tested this with pearl couscous and it worked really nicely.
- Lemon: Used for making the simple citrus dressing! The lemon juice feels bright and refreshing and keeps this salad feeling light and summery.
- Asparagus: A classic spring and summer veg that really brings the vibes to this summer orzo pasta salad. We’ve lightly cooked it in the pot of orzo until al-dente and vivid green. If it’s not asparagus season, frozen peas or edamame would be a nice substitute.
- Chickpeas: A great meat-alternative for this pasta salad that helps it stick with you! Any white bean works really nicely in this pasta salad; navy beans and butter beans are my next favourite.
- Feta: Crumbled vegan feta adds some creaminess to this dish that’s delightful. I used store-bought feta, but my homemade vegan tofu feta would work beautifully in this recipe if you prepare it in advance.
- Arugula: A lovely, light and peppery salad green that compliments the freshness of this pasta salad. I also recipe tested with baby spinach and it was delish!
- Pine Nuts: Adds more creaminess, nuttiness and crunch! It also helps this salad stick with you for a filling dish! I also recipe tested this with cashews and it was really nice!
How to make this recipe:
Making this recipe is simple and straightforward. It mostly involves cutting and chopping the veggies, and some light stove-top cooking. Here’s what you’ll do:
So there we have it, a simple and delicious pasta salad recipe for lemon orzo pasta salad with chickpeas, asparagus, pine nuts and fried sage. I truly think this is the BEST lemon orzo pasta salad I’ve tried, and I think you’re going to love it too.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Lemon Orzo Pasta Salad with Chickpeas & Asparagus
Ingredients
Lemon Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1.5 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp agave or maple syrup
- pinch fine sea salt
- pinch ground pepper
Pasta Salad:
- 2 cups orzo (dried)
- 3.5 cups vegetable broth
- 1 cup asparagus sliced into 1-inch pieces
- 1 can (400g) chickpeas , strained and rinsed
- 1 cup arugula
- 2 green onions , finely chopped
- 3/4 cup vegan feta cheese crumbled
Fried Sage:
- 1 tbsp olive oil
- 15 small sage leaves
- ¼ cup pine nuts
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, agave, salt, and pepper until smooth. Set aside.
- In a medium saucepan, bring the vegetable broth to a boil. Add the orzo and cook, stirring frequently for 8-10 minutes, until al dente. In the last 3-4 minutes of cooking, add the asparagus. Cook with the orzo until the orzo becomes pleasantly chewy and the asparagus has turned turn a bright vivid green, about 3 minutes. Cover the pot with a tea towel and set aside.
- Heat 1 tbsp olive oil in a frying pan. Add sage leaves and cook on low heat until crispy, 1-2 minutes. Transfer sage to paper towel. Then add the pine nuts to the frying pan and toast until perfumed and lightly golden, about 3-5 minutes.
- Transfer the orzo and asparagus to a large mixing bowl and add the chickpeas, arugula, green onion and crumbled vegan feta. Sprinkle with the pine nuts and crispy sage. (Save a few leaves of sage for decorating).
- Pour the lemon dijon dressing overtop and toss everything together. Top with the remaining crispy sage leaves. Enjoy!
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